Ingredients

2/3 c pearl barley
1 lb green beans; trimmed
1 c fresh corn kernels
4 oz arugula
***DRESSING***
1/2 c extra-virgin olive oil
1/4 c white wine vinegar
3 tb minced shallots
***ADDITIONS***
2 tb minced fresh thyme
2 ts Dijon mustard
3 1/2 oz soft fresh goat cheese; such
- as
Montrachet; crumbled

Instructions

Offer this hearty and satisfying salad with grilled lamb or tuna.

Cook barley in medium saucepan of boiling salted water until tender, about
30 minutes. Drain; cool. Transfer to large bowl.

Cook beans in large pot of boiling salted water until crisp-tender, about 4
minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well.
Pat beans dry with paper towels. Cut half of beans into 2-inch pieces.
Transfer to bowl with barley. Mix in corn kernels. Coarsely chop 2 bunches
arugula; add to bowl with barley mixture.

Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl
to blend. Pour enough dressing over barley mixture to coat. Season salad to
taste with salt and pepper.

Arrange remaining 2 bunches arugula around edge of large platter. Arrange
remaining whole beans in spoke pattern atop arugula. Mound salad in center
of platter. Sprinkle with goat cheese. Drizzle any remaining dressing over
arugula and beans and serve.